Lengua pastel

Ox tongue in a white cream sauce under a pastry lid baked separately and laid on at the end.

Beef, Egg. Not vegetarian — contains a sausage whose meat the source does not name, beef, tongue.

Ingredients

• 1 ox tongue, about 1.5 kg
• 300 ml double cream
• 300 ml of the tongue's cooking liquid
• 300 g mushrooms, sliced
• 100 g Vienna sausages, sliced
• 1 onion, chopped
• 4 garlic cloves, chopped
• 40 g butter
• 2 tablespoons plain flour
• 375 g puff pastry
• 1 egg, beaten
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon salt

Method

1. A WHITE SAUCE, AND THE LID IS BAKED SEPARATELY. The lengua estofado already on this site is the same meat in a dark sweet soy braise; this is the pale creamy one, and it goes under pastry. Baking the pastry on top of a wet filling gives you a raw underside -- so it is baked on its own and laid over at the end.
2. Boil the tongue with the bay, covered, 2 hours 30 minutes, until a skewer goes into the thickest part without resistance. KEEP 300 ml of the liquid.
3. PEEL IT WHILE HOT, starting at the thick end with a small knife. Cooled, the skin sets like rubber.
4. Trim the root and cut the tongue into 1 cm dice.
5. Melt the butter, soften the onion and garlic 4 minutes, then the mushrooms, 6 minutes, until they have given up their water and it has boiled away.
6. Flour in, 2 minutes, stirred. Then the reserved cooking liquid a ladle at a time, beating smooth after each, then the cream.
7. Tongue and sausages in. Simmer 15 minutes, until thick enough to hold a spoon upright for a second. Salt and pepper.
8. Roll the pastry to the shape of your dish, cut a few vents, brush with egg, and bake it on a flat tray at 200C for 18 to 20 minutes until risen and deep gold.
9. Put the hot filling in the dish and lay the baked pastry on top just before it goes to the table.
10. Serve at once, breaking the lid with a spoon. Left to stand, the steam softens the underside anyway -- so do not assemble it early.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes